OPTIMASI ISOLASI DNA PADA DAGING OLAHAN SEBAGAI DASAR UNTUK DETEKSI KONTAMINASI DAGING BABI

Pork contamination often found in various processed meat. DNA-based technique detection is one of the quick and accurate method for identifying porcine contamination. The success of this technique is determined by the capture of genomic DNA from the sample. Processed meat consist of a variety of complex foodstuffs, so requiring specific methods for the DNA isolation. The aims of this study was to determine the appropriate isolation DNA method for applied to the meatballs, sausage, and shredded meat, and can be used as bases for detection of porcine adulteration in processed meat. TNES, Sambrook with modified and CTAB method were used in this study. Samples uses for the experiment were meatballs, sausage and shredded meat with the addition of pork. DNA concentration and purity was measured by spectrophotometer at λ 260 and λ280 nm. DNA concentration and purity data were analyzed by analysis of variance based on one way completely randomized design (CRD), followed by Duncan's New Multiple Range Test using SPSS version 16. Confirmation of pork contamination was done by PCR-RFLP analysis, amplification of cytochrome b gene using the primers L14841 and H15149. The results showed that Sambrook with modified method gave the best results, the DNA bands generated band. DNA concentrations and purity were obtained from three methods shown significantly different (P